A delicious marinade that works for venison or beef
- 2 pieces venison (or beef) tenderloin about 12 oz each
- salt and pepper
- 1 tsp canola oil
For the Marinade
- 1/2 cup red wine
- 1/4 cup tamari
- 1/4 cup balsamic vinegar
- 3 TBS Worcestershire Sauce
- 4 cloves garlic smashed
For the Polenta:
- 1 1/2 cup water
- 1 cup corn meal
- 1/2 cup parmesan cheese, grated
- 1/2 – 3/4 cup milk
- salt and freshly ground pepper
- Marinate the tenderloin:
- Mix together the red wine, tamari, balsamic, Worcestershire and garlic.
- Put the tenderloins in the marinade and let it sit for at least half an hour and up to an hour.
- When you are ready to cook dinner make the polenta:
- Add the water to a small saucepan and bring it to a boil.
- Add the cornmeal and lower the heat.
- Simmer until the water is absorbed. Add the cheese and stir to mix in.
- Add milk to the consistency you prefer.
- Season to taste with salt and freshly ground pepper.
- While the polenta is cooking heat a cast iron pan (or other heavy bottomed pan) over high heat until hot.
- Lower to medium high and add the canola oil.
- Remove the tenderloins from the marinade and pat dry. Season with salt.
- Add the tenderloins to the hot pan and cook on each side for 4 minutes (for rare)
- Cooking time will of course depend on how thick the tenderloins are.
- Remove the meat from the pan and let rest for 10 minutes before slicing and serving.
Prep time includes marinating time
Keywords: venison recipe, venison tenderloin, beef, tenderloin recipe